Mushroom Stew for Scallops: 05.14.10

12 cloves garlic, sliced thin
1 cup olive oil
6 lbs hen o' the woods, cleaned and torn into bite-size pieces
8 cups dried morels reconstituted in hot mushroom juice 20 minutes
2 tbsp salt
3/4 tsp white pepper

- saute the garlic in the olive oil until it just begins to brown
- add hen of the woods mushrooms and saute, stirring often 8 minutes
- remove morels from liquid and rouch chop; add to pan
- strain morel liquid and add to pan
- season with salt and white pepper
- to serve, mount with butter to sauce consistency, add minced chervil and chives and fresh favas